Hungarian Mushroom Soup
The recipe is from closetcooking.com. I increased the soy sauce to 2 TBS, used half paprika and half chili powder, and reduced the fresh dill a bit.
Ingredients
2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced*
1/4 cup flour (or rice flour for gluten-free)
1 tablespoon paprika
4 cups vegetable broth or chicken broth or chicken stock
2 teaspoons dried dill
1 tablespoon soy sauce (optional)
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)
Directions
Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
For Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.
*I used baby bellas. My family is not really a fan of mushrooms. Regardless of that, my older son and I just loved this soup.
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